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Special Thanksgiving Salad

Special Thanksgiving Salad

Baby Greens with Cranberry Orange Dressing & Pumpkin Seeds

The contrast of the bright mixed greens and blushing pink dressing in this salad makes it a quintessential holiday dish.
 
Serves 8
 
Thanksgiving SaladFor the salad: 
2 (5-ounce) packages mixed baby greens
¾ cup toasted pumpkin seeds
½ cup dried cranberries, preferably fruit juice sweetened
 
For the dressing:
½ cup homemade cranberry sauce
½ cup fresh orange juice
¼ cup extra-virgin olive oil
1 tablespoon maple syrup, or to taste
1 tablespoon grainy gluten-free mustard
Pinch of sea salt
 
Toss all of the salad ingredients together in a large bowl. In a blender, combine all of the ingredients for the dressing. Blend until creamy and smooth. Taste and add more maple syrup for extra sweetness if desired.
 
Drizzle the dressing over the salad just before serving. Toss to coat. (You may not use all of the dressing. Store leftover dressing in an airtight container in the refrigerator for up to 3 days.)

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